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Working Well presents Lowcountry Food Bank with Donation from recent cooking competition

Working Well presents Lowcountry Food Bank with Donation from recent cooking competition

Working Well, a statewide initiative of the South Carolina Hospital Association (SCHA), presented the Lowcountry Food Bank with the proceeds from the second annual Iron Chef Showdown held on November 6, 2014.

Graham Dailey of Peninsula Grill and John Ondo of Lana Restaurant teamed up with chefs Kevin Mitchell and Miles Huff from the Culinary Institute of Charleston, respectively. The teams battled head to head, creating multiple dishes while Brendan Clark of News 2 and Chef Marvin Woods auctioned off autographed bandannas and extra plates to hungry spectators.

At the end of the food-filled night, Graham Dailey’s team won over the judges and $810 was raised to benefit the Lowcountry Food Bank.

“Collaborating with the Culinary Institute of Charleston, MUSC, local chefs and others for the Iron Chef Showdown, as a kickoff to the Cooking Well Invitational, makes for an amazing two day event that showcases how nutritious, affordable, local, food is also delicious,” said Jen Wright, Working Well Manager at the SC Hospital Association. “The Lowcountry Food Bank does great work in the community and it is our sincere pleasure to provide the proceeds from our event to support their mission.”

Jen Wright, Manager of Working Well at the SC Hospital Association, and Susan Johnson, Director of Health Promotion at MUSC, presented the oversized check to Dana Mitchel, Nutrition Educator of the Lowcountry Food Bank at 2864 Azalea Drive, North Charleston, SC.

“We are proud to work with a partner like SCHA for the wellbeing of our community, and so thankful that they thought of us in planning the Iron Chef Showdown," said Dana Mitchel, Nutrition Educator with the Lowcountry Food Bank. "Their donation will create 4,860 meals to nourish Lowcountry families, children and seniors who experience hunger, and for that we are truly grateful.”